Easy Egg Roll Recipes

I’ve been making these easy egg rolls for years — the kind that aren’t precious, crisp up in a pan or oven, and somehow manage to make my kids eat cabbage with no complaints. They’re a skillet-scramble of savory filling wrapped in thin skins, fried or baked until golden, and dipped deep into whatever sauce you have on hand. Perfect for weeknights, for feeding a crowd, or for when you want something crunchy and comforting that still feels a little healthier than takeout.

My husband calls these “the reason we keep extra soy sauce in the pantry.” True story: the first time I made them I underestimated how fast they’d disappear — we had one left and a toddler who insisted it was a drumstick. Now they’re my go-to for Sunday prep and a proud staple at family game nights. The recipe has survived burned edges, a jealous cat trying to steal wrappers, and the time I accidentally used rice paper instead of wrappers (that was… interesting). Somehow they always turn out delicious, and that’s why I keep making them.

Kitchen Talk

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I always cook the filling on a higher heat than feels comfortable at first — it keeps the veg from getting soggy and gives everything a little char. I also learned the hard way that too-wet fillings = sad, limp wrappers. So I squeeze, drain, and sometimes toss the veg back in the pan to dry out for a minute. Once I accidentally used wonton wrappers that were still slightly frozen and they split mid-fry; now I keep the wrappers at room temp for a bit so they behave. Also: if you want truly even browning, don’t crowd the pan — awkward elbow room matters, even for egg rolls.

Shopping Tips

– Vegetables: Look for firm, crisp cabbage and carrots — they’ll hold up through a quick stir-fry and stay crunchy. Avoid limp or yellowed outer leaves.
– Protein: Ground pork, chicken, tofu, or shrimp all work. Pick what’s freshest and pre-ground if you want less prep.
– Fats & Oils: Use a neutral oil with a high smoke point for frying; toasted sesame oil is great for finishing but too strong to use as your main frying oil.
– Crunch Extras: Keep a bag of bean sprouts or water chestnuts on hand for texture; they’re small additions that make the rolls sing.
– Specialty Item: Egg roll wrappers or wonton wrappers — egg roll wrappers give a chewier, sturdier shell while wontons are lighter and crispier when fried.

Prep Ahead Ideas

– Chop the vegetables and mince the garlic/ginger the day before and store them in an airtight container in the fridge.
– Cook the filling fully, cool it, and refrigerate in a shallow container so it cools fast; you can roll and freeze the filled, uncooked egg rolls on a tray before bagging.
– Keep wrappers covered with a damp towel while you work so they don’t dry out. If you prep filling in the morning, assembly takes less than 20 minutes and weeknight dinner suddenly looks organized.

✔Time-Saving Tricks

– Use pre-shredded cabbage and carrots if you’re in a real rush — I won’t judge you.
– Frozen mixed veggies are a solid shortcut: thaw, squeeze dry, and sauté to remove excess moisture.
– Make a double batch and freeze extra assembled egg rolls on a sheet pan; transfer to a freezer bag once solid for quick baking later.
– If pan-frying feels like too much, bake them on a parchment-lined sheet and brush with oil — less babysitting, still tasty.

✔Common Mistakes

– Too-wet filling = soggy wrappers. I did this once when I skipped draining the cabbage, and the rolls fell apart in the pan. Fix: squeeze or pat dry and return to heat to evaporate moisture.
– Overcrowding the pan makes everything steam instead of crisp. If the color isn’t coming, give them some space or work in batches.
– Not sealing wrappers properly — a dab of cornstarch slurry or beaten egg fixes it. I learned this after a rogue roll opened up and resembled a sad taco.

What to Serve It With

– Quick cucumber salad with rice vinegar and sugar for something bright.
– Steamed rice or garlic fried rice to bulk the meal up.
– Simple noodle salad or cold sesame noodles for an easy side.
– Quick pickled carrots and daikon for crunch and acidity.

✔Tips & Mistakes

– Use medium-high heat for the filling so veggies brown a bit — flavor > limp.
– Don’t skimp on draining — even a little extra moisture ruins the crisp.
– If a roll splits while frying, rescue it by spooning hot oil over the exposed filling to crisp it quickly.
– Salt the filling at the end if you’re using salty add-ins like soy sauce; you can always add more, can’t take it back.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. Re-crisp them in a 375°F oven or toaster oven — microwave will make them sad and soggy, though it’s snackable if you don’t care. Cold egg roll for breakfast is not a crime; I’ve eaten one standing over the sink, and it was glorious.

✔Variations and Substitutions

– Swap pork for ground turkey or finely chopped mushrooms for a vegetarian take; firm tofu crumbles also work if you press and brown it first.
– No sesame oil? Use it sparingly at the end for aroma, and use neutral oil for cooking.
– Want gluten-free? Use rice paper wrappers and shallow-fry quickly or bake — texture changes but the flavor can still be spot-on.
– For a lower-fat option, bake or air-fry instead of deep-frying; spray with a little oil for better browning.

Frequently Asked Questions

Easy Egg Roll Recipes

These crispy, golden egg rolls are packed with savory pork and crunchy veggies. Simple steps, big takeout-style flavor.

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Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 16 oz egg roll wrappers
• ▢ 1 lb ground pork
• ▢ 3 cup shredded green cabbage
• ▢ 1 cup shredded carrot
• ▢ 0.5 cup sliced green onions
• ▢ 2 tsp minced garlic
• ▢ 1 tsp fresh grated ginger
• ▢ 3 tbsp low-sodium soy sauce
• ▢ 1 tbsp toasted sesame oil
• ▢ 1 tbsp rice vinegar adds brightness
• ▢ 0.5 tsp black pepper
• ▢ 0.25 tsp fine sea salt optional, to taste
• ▢ 1 tbsp cornstarch for sealing slurry
• ▢ 2 tbsp water for sealing slurry
• ▢ 1 tbsp vegetable oil for sautéing
• ▢ 4 cup vegetable oil for frying

Instructions

Preparation Steps

• Stir cornstarch and water in a small bowl to make a smooth sealing slurry; set aside.
• Heat 1 tbsp oil in a large skillet over medium-high heat.
• Cook the pork, breaking it up, until browned and no longer pink, 4-5 minutes. Drain excess fat if needed.
• Add garlic and ginger; sauté until fragrant, about 30 seconds.
• Stir in cabbage and carrot; cook until slightly wilted, 3-4 minutes.
• Season with soy sauce, sesame oil, rice vinegar, pepper, and a pinch of salt. Fold in green onions and let the filling cool 10 minutes.
• Place a wrapper on the counter like a diamond. Spoon 2-3 tbsp filling near the bottom corner.
• Fold bottom corner over filling, tuck in sides, then roll up tightly. Brush edge with slurry to seal. Repeat with remaining wrappers.
• Heat 4 cups oil in a deep pot to 350°F. Fry rolls in batches until golden and crisp, 3-4 minutes, turning once.
• Drain on a rack or paper towels. Serve hot with your favorite dipping sauce.

Notes

Swap pork with ground chicken or make it veggie-only by adding mushrooms. For extra flavor, add a pinch of five-spice or a dash of oyster sauce to the filling. To reheat, crisp leftovers in a 375°F oven or air fryer for 5–7 minutes. Freeze uncooked rolls on a sheet pan, then bag and fry from frozen a minute longer.

This recipe is an original creation inspired by classic Easy Egg Roll Recipes flavors. All ingredient ratios and instructions are independently developed.